STIRFRIED IVY GOURD (KUNDURI BHAJI)

Coccinia grandis, the ivy gourd, also known as scarlet gourd and Kowai, is a tropical vine. It is also very popular in the Indian state of West Bengal, known Kunduri in Bengali with popular Bengali cuisine like Kunduri Posto, Kunduri bhaji etc. Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral.  Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium. Here is a simple but awesome stir fried kunduri bhaji for you...
INGREDIENTS:-
400 gm Ivy Gourd / Kunduri
1 tsp Garlic Paste
1/2 tsp Green Chili Paste
1/2 tsp Cumin Seeds
2 Whole Dried Red Chillies
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Red Chilli Powder
Salt and Sugar to taste
1 tbsp Finelly Chopped Coriander Leaves
3 tbsp Oil

 METHOD:-
Wash and make ivy gourds pat dry. Trim both ends of an ivy gourd and cut into 6-8 thin slices. (As the picture shown below)
Boil ivy gourd pieces for 10 minutes.
Drain water completely and keep ivy gourd aside.
Heat oil in a pan, temper with cumin seeds and dried red chillies. Add garlic and green chili paste, saute for a minute, till raw smell of garlic disappears.
Pour cooked ivy gourds in it and mix nicely for a minute or two.
Now add turmeric powder, coriander powder, red chili powder and mix well. Cover and cook for another 3 mins. Add salt and sugar in it, cook covered for another 5 minutes.
Stir twice in between so that spices are incorporated well with ivy gourds.
Add chopped coriander leaves and remove from the flame now.
Serve warm with roti, parathas or plain dal rice, it is always yummy!!!!

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